Description
A flavorful and easy pasta dinner featuring smoky bacon, earthy mushrooms, and a drizzle of truffle oil, ready in just 30 minutes.
Ingredients
- 12 oz (340g) tagliatelle pasta (fresh or dried)
- 6 oz (170g) thick-cut bacon, chopped
- 8 oz (225g) cremini or button mushrooms, sliced ¼ inch thick
- 3 medium garlic cloves, minced
- 1 medium shallot, finely chopped
- 2 tbsp extra virgin olive oil
- ½ cup (120ml) heavy cream
- ½ cup (50g) freshly grated Parmesan cheese
- 1–2 tsp white truffle oil
- 2 tbsp fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
Instructions
- Bring a large pot of salted water to a rolling boil. Add the tagliatelle and cook according to package instructions until al dente (usually 8-10 minutes for dried pasta). Stir occasionally to keep it from sticking.
- While the pasta is cooking, heat a large skillet over medium heat. Add the chopped bacon and cook until crispy and golden, about 5-7 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate, leaving the rendered fat in the pan.
- Add olive oil to the bacon fat in the skillet, then toss in the shallots and garlic. Cook until fragrant and softened, about 1-2 minutes. Add the sliced mushrooms, sprinkle with a pinch of salt, and cook, stirring occasionally, until the mushrooms release their moisture and turn golden brown—about 5-6 minutes.
- Lower the heat to medium-low. Pour in the heavy cream and stir to combine with the mushrooms and bacon fat. Let it simmer gently for 2-3 minutes until slightly thickened. Stir in the crispy bacon bits and half of the Parmesan cheese. Season with black pepper (start with ½ teaspoon) and taste before adding salt.
- Drain the pasta, reserving about ½ cup of the pasta water. Add the pasta directly to the skillet with the sauce. Toss everything together, adding a splash of reserved pasta water if the sauce feels too thick. Drizzle the truffle oil evenly and sprinkle with the remaining Parmesan and chopped parsley. Give it one last gentle toss and serve immediately.
Notes
[‘Don’t skip the bacon fat; it adds smoky depth to the mushrooms.’, ‘Use room temperature cream to avoid seizing when added to the pan.’, ‘Start with 1 teaspoon of truffle oil and adjust to taste to avoid overpowering the dish.’, ‘Reserve pasta water to loosen the sauce if needed.’, ‘Cook pasta al dente as it will cook slightly more when tossed in the sauce.’, ‘Freshly grated Parmesan cheese makes a noticeable difference in flavor and texture.’, ‘Cook mushrooms low and slow for caramelized, umami-packed bites.’, ‘For a leaner option, turkey bacon can be used but flavor will be less smoky.’, ‘If truffle oil is unavailable, mushroom-infused oil or porcini powder can be used as substitutes.’, ‘Leftovers keep well in the fridge for up to 3 days; reheat gently with a splash of water or cream.’, ‘Freezing pasta with cream-based sauce is not recommended; freeze bacon and mushrooms separately.’]
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (approxima
- Calories: 520
- Fat: 22
- Carbohydrates: 56
- Fiber: 3
- Protein: 22
Keywords: tagliatelle, bacon, mushrooms, truffle oil, pasta dinner, easy pasta recipe, comfort food